Investigation of a tunnel pasteurizer for "Nocellara del Belice" table olives processed according to the "Castelvetrano method"

Grasas y Aceites

Volumn 65, Issue 4, 2014, Pages

  Catania, P ^a   Alleri, M ^a   Martorana, A ^a   Settanni, L ^a   Moschetti, G ^a   Vallone, M ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Compression force; Dynamometer; Microbiological analysis; Table olives; Texture; Tunnel pasteurizer

Indexed keywords

DYNAMOMETERS; TEXTURES;

COMPRESSION FORCE; MICROBIAL COMMUNITIES; MICROBIAL EVOLUTION; MICROBIOLOGICAL ANALYSIS; MICROBIOLOGICAL QUALITY; OPTIMAL COMBINATION; TABLE OLIVES; TITRATABLE ACIDITY;

PASTEURIZATION;

OLEACEAE;

EID: 84908037345     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.0578141     Document Type: Article

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